Yield 24 cookies

• 1 1/2 cup flour (all purpose)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup creamy peanut butter
• 5-6 tablespoon butter
• 3/4 cup lightly packed brown sugar
• 1/4 cup raw granulated sugar
• 1 extra large egg
• 1 1/2 teaspoon vanilla extract
• 2/3 cup chopped peanuts
• 1 1/4 cup peanut butter chips

Preheat oven to 350° F

1. In a medium bowl whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl cream together butter, peanut butter, brown sugar and raw granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
3. Slowly add dry ingredients to wet ingredients and mix until combined (do not overmix). Add chopped peanuts and peanut butter chips and stir to mix being careful not to overmix.
4. Roll dough into balls (using about 3 tablespoons) the balls should be fairly big - this is the key to a super soft texture!
5. Place on baking sheet 2-3 inches apart and flatten ball by pressing down about halfway. If desired use a fork to make a criss-cross pattern.
6. Bake for 8-9 minutes-DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to five days. Or individually wrapped in plastic and frozen up to 2 months.

Recipe Credits: Arika, Ana and Sheri created this recipe on girl's night.